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Broiled Salmon Steaks With Garlic And Herb Butter
(Darnes de Saumon Grillees au Beurre d'Escargots)
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| What You Need: |
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GARLIC AND HERB BUTTER
8 tablespoons soft butter (1 quarter-pound stick)
1 tablespoon finely chopped shallots or scallions
1 teaspoon finely chopped garlic
2 tablespoons finely chopped fresh parsley
Salt
Freshly ground black pepper
FISH
4 salmon steaks, cut 1-inch thick and each weighing about ¾ pound
¼ cup butter, melted
Salt
Freshly ground black pepper
2 lemons, cut in quarters or slices
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| How To Cook: |
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1. GARLIC AND HERB BUTTER: Cream the soft butter by beating it against the side of a small bowl with a wooden spoon until it is fluffy. Beat in the shallots, garlic, parsley, salt to taste and a few grindings of pepper.
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2. SALMON STEAKS: Preheat the broiler to very hot for 15 minutes. Dry the salmon thoroughly with paper towels. With a pastry brush, spread both sides of each steak with melted butter. Arrange the steaks on the rack of the broiling pan, and broil them with the top surface of the steaks 3 to 4 inches from the heat for 3 minutes on each side.
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3. Then baste them with any remaining melted butter or with the butter from the bottom of the broiling pan. Salt and pepper them and broil another 3 minutes. Then turn them over, baste again, and broil, basting once, for 5 to 8 minutes more, or until firm to the touch. With a spatula, transfer the steaks to a heated serving platter and garnish with lemon quarters or slices. Spread the garlic and herb butter over the steaks, or serve it separately in a sauceboat.
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